YEARS AGO, my bubbly friend Lynn charmed this recipe from the fishmonger at Dean & Deluca, a high-end market in New York City. It’s since become my go-to for impressing a large crowd with minimal effort and stress. The salmon is perforated with a skewer and then infused with olive oil, making it meltingly moist and tender when baked.
I was flattered when Susan and David Stuart, our dinner-hosting heroes, quickly added it to their repertoire. —Sara
- 1 three-and-a-half pound salmon fillet, skinned and deboned
- 1/3 cup extra virgin olive oil
- 1/2 teaspoon kosher salt (optional)
- 1/4 cup Dijon mustard
- 1/4 cup country-style Dijon mustard
- 2 tablespoons small capers
1. Position oven rack under broiler. Heat to low-broil. Place salmon on a large baking tray. Use a skewer to liberally pierce salmon all over. Drizzle olive oil over fillet.
2. In a small bowl combine both mustards. Season salmon with salt, and spread evenly with mustard mixture. Sprinkle capers over the top.
3. Broil salmon until mustard is beginning to brown and salmon looks cooked through when center is pierced with a fork, 20 to 25 minutes. Garnish with lemon or lime wedges. Delicious warm, room temperature, or chilled.
Serves 12 as a main course
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